Information Journal Paper
APA:
CopyDHINGRA, S., & JOOD, S.. (2001). EFFECT OF FLOUR BLENDING ON FUNCTIONAL, BAKING AND ORGANOLEPTIC CHARACTERISTICS OF BREAD. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), 39(-), 213-222. SID. https://sid.ir/paper/544869/en
Vancouver:
CopyDHINGRA S., JOOD S.. EFFECT OF FLOUR BLENDING ON FUNCTIONAL, BAKING AND ORGANOLEPTIC CHARACTERISTICS OF BREAD. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL)[Internet]. 2001;39(-):213-222. Available from: https://sid.ir/paper/544869/en
IEEE:
CopyS. DHINGRA, and S. JOOD, “EFFECT OF FLOUR BLENDING ON FUNCTIONAL, BAKING AND ORGANOLEPTIC CHARACTERISTICS OF BREAD,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), vol. 39, no. -, pp. 213–222, 2001, [Online]. Available: https://sid.ir/paper/544869/en